Name: Easy pork and pineapple curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tsp garam masala; 2 tsp ground turmeric; 1 tsp freshly ground black pepper; Pinch ground chilli powder; 500g pork fillet, fat trimmed, diced; 2 tsp extra virgin olive oil; 2 brown onions, sliced; 6cm piece ginger, cut into ne batons; 8 cloves garlic, crushed; 12 fresh curry leaves; 1⁄2 cup salt-reduced chicken stock; 1⁄2 cup light coconut milk; 1 tsp fish sauce; 1 cup diced pineapple; 75g unsalted cashews, finely chopped; 1 cup snow peas, trimmed, halved; 1 cup green peas; 3⁄4 cup (160g) brown basmati rice, cooked following pack instructions, to serve; Bean sprouts, coriander leaves and sliced green shallots, to serve

Easy pork and pineapple curry

This deliciously easy curry fits the bill and is quick to make.

Prep

10M

Cook

30M

Total

40M

Skip to Recipe

Tasty food that’s really good for you is the best menu plan ever.

Ingredients

2 tsp garam masala

2 tsp ground turmeric

1 tsp freshly ground black pepper

Pinch ground chilli powder

500g pork fillet, fat trimmed, diced

2 tsp extra virgin olive oil

2 brown onions, sliced

6cm piece ginger, cut into ne batons

8 cloves garlic, crushed

12 fresh curry leaves

1⁄2 cup salt-reduced chicken stock

1⁄2 cup light coconut milk

1 tsp fish sauce

1 cup diced pineapple

75g unsalted cashews, finely chopped

1 cup snow peas, trimmed, halved

1 cup green peas

3⁄4 cup (160g) brown basmati rice, cooked following pack instructions, to serve

Bean sprouts, coriander leaves and sliced green shallots, to serve

Method

Combine spices in a large bowl. Add pork fillet and mix well. Set aside. Heat oil in large saucepan over a medium heat. Add onion, ginger, garlic and curry leaves. Cook, stirring regularly, for 3 minutes. Add pork
and continue to cook for a further 3 minutes or until pork is browned.

Add stock, coconut milk and fish sauce and bring to a simmer. Add pineapple and cashews and simmer for 20 minutes or until sauce thickens slightly and pork is cooked through.

Add snow peas and peas and cook for another 2 minutes. Divide rice and curry between serving bowls. To serve, top curry with sprouts, coriander and shallots.

You might need

You might also enjoy making this Malaysian fish curry (kari ikan)

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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